Description:
Biologic extra virgin olive oil dressing with garlic and chilli pepper.
Taste:
To the smell it gives a feeling of freshness, to the taste it has the typical garlic flavour with a strong chilli aftertaste.
Production area:
Biologic olive grove of a farm in Palombara Sabina, province of Rome.
Storage:
The oil, before being bottled, is stored at a constant temperature of 18 degrees in stainless steel tanks under nitrogen, in order to preserve all of the characteristics.
Available sizes:
100ml – 250ml
All our oils have a high content of polyphenols and natural antoxidants of which olives are rich in, which are fundamental to the preventing of cellular ageing and contrasting free radicals. Furthermore polyphenols provide salutary benefits on the cardiovascular system and thanks to vitamin E, D and Beta-carotene contribute to positive antioxidants, anti-inflammatory and anti-cancer effects. These features makes our oils a genuine “long life elixir”, through which keeping oneself young and healthy is easy and enjoyable.
RECIPE
DIFFICULTY: Low
PREPARATION TIME: 20 minutes
INGREDIENTS:
400 gr pasta orecchiette
200 gr pecorino cheese from Fossa
80 gr biologic oil with garlic and chili
1 medium starry broccoli
Salt and pepper
200 gr pecorino cheese from Fossa
80 gr biologic oil with garlic and chili
1 medium starry broccoli
Salt and pepper
METHOD:
Boil a large pot of water with a drop of oil. Clean and boil the starry broccoli. Strain it undercooked. Prepare a pan with plentiful bio oil with garlic and chilli. Toss the broccoli into the pan. Take part of the dressing and whip it with the mono-varietal Leccino oil. Cook the orecchiette and then pour in the pan dressing. Switch off the fire, add the broccoli cream, mix them and add pecorino cheese. Finally add a little bio oil with garlic and chilli.